In a non-stick saucepan, melt 3 T. of the butter over medium heat. When butter is hot & melted, stir in the onion and cook until just transparent. Lower the heat to medium-low; then stir in the rice, salt, and pepper. Use a non-stick spoon to cook and stir the rice for about 2 minutes.

Add the wine and 1 cup of the hot vegetable broth and stir constantly cooking for about 4 minutes; then add ½ cup of the hot broth and stir until liquid is absorbed. Repeat this process until all hot broth is used and the rice has absorbed all the liquid. This will take about 25 to 30 minutes and will have to be watched and stirred often, but not constantly. Do not rush the rice absorption. The two remaining risotto ingredients will be added to the rice when it is completely cooked, see * below. Begin to cook the or turkey mixture while stirring the rice.

In a large non-stick skillet, melt the butter on medium heat and cook the garlic for about 1 minute; then stir in the cooked chicken or turkey. Cook, stirring, for about 2 minutes. Add the parsley, Parmesan cheese, cream cheese, & diced tomato. Stir constantly while heating the cheeses, and slowly stir in the ½ cup chicken or turkey broth until mixture is smooth. Stir in the tomato sauce and garlic salt and blend. Taste for salt & add, if needed.

* When rice mixture and chicken mixture are both finished cooking quickly stir the remaining 1 T. butter into the hot rice; then stir in the Parmesan cheese. Using a soup pot, blend the rice and chicken or turkey together and slowly add the vegetable broth to make a soup consistency. Allow the soup to simmer for about 10 minutes. If the soup becomes too thick, add a little water to thin it. Serve hot. Serves: 4 to 8. Depends on the serving size, a soup bowl or a cup?

The information below is directly from the web page of arborio-rice.com:

Arborio rice [ar-BOH-ree-oh] is named after a town in the Piedmont and Lombardy regions of northwest Italy. A short grain Italian white rice, Arborio is popular in risotto and other Italian rice dishes. Arborio's short, plump grains contain more starch than most other rice varieties, which makes it ideal for starchy rice dishes like risotto. It is also well suited for rice dishes where the rice must retain a shape, like sushi. It's pearly appearance and short, fat grains are expected to be served slightly al dente, still firm inside. It can be ground into a flour and added to dishes that require a creamy consistency.

Arborio comes in Italian and domestic varieties, domestic varieties are grown primarily in California. It is the most popular rice used in risotto in the U.S., but other varieties of rice can be used like Carnaroli or Vialone Nano. Risotto starts with coated rice, it is cooked briefly in butter or oil before the liquid is added. The cooking process requires some effort so that a creamy consistency is obtained, adding the liquid a bit at a time while stirring instead of all at once as with traditional rice. The quality of the risotto relies heavily on the stock used to cook the rice, and the other ingredients added. But once you've mastered the techniques it is not difficult to make.

Thanks to arborio-rice.com

This really is not rocket science. It just takes a little patience and a bit more time. But, is it ever a delicious soup! No more “flaming turkey wings” for dinner using the leftover turkey or chicken. Actually you don’t even have to mention the origin of the meat in the soup to the “I don’t like leftovers” eaters. Silence can be golden just like the delicate color of this soup! Shhhhhh.

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